The holidays are a fun time for any family. As we unfortunately need to celebrate differently this Thanksgiving, that doesn't mean everyone can't enjoy the traditional meal.

HelloFresh brings healthy, easy-to-make meals to the kitchens of busy hockey families that come with step-by-step instructions. Knowing what you'll be making and how long it will take is information valuable to anybody as busy as a hockey parent by creating stress-free dinners for the week.

Turkey is the staple of any Thanksgiving dinner and with only immediate family gatherings chances are there will be leftovers. Instead of eating the same meal over and over again, HelloFresh is offering a 'pot pie' twist for kids who are looking for something different.

This dish is perfectly portable and only needs a fork, easily carried in tupperware to eat on the way to the rink. With under 35 minutes of cook time and six easy steps to enjoy, this is a quick recipe that hockey families can enjoy on the go without much change to the everyday schedule.

with CORN

Before starting, preheat the oven to 425°F and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add pasta to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl) and drain. Return to the same pot.

While the pasta cooks, pat turkey dry with paper towels. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the turkey. Cook until golden-brown 2-3 min per side. Transfer turkey to a baking sheet. Bake, in the top of the oven, until cooked through, 9-12 min.

While the turkey bakes, strip 1 tbsp thyme leaves off stems. Heat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), mirepoix, corn and thyme. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Sprinkle flour and 1/4 tsp garlic salt (dbl for 4 ppl) over veggies. Cook, stirring often, until all are coated, 1-2 min.

Whisk in the cream cheese, broth concentrate(s), 1/2 cup of milk (dbl for 4 ppl) and reserved pasta water to the pan. Whisk until the cream cheese melts, 1-2 min. Remove from heat. Season with pepper.

Thinly slice the cooked turkey. Pour the sauce from the pan over the pasta in the large pot, then add the turkey, including any juices from the baking sheet and half the Parmesan. Stir to combine.

Divide the creamy turkey pot pie pasta between bowls. Sprinkle over the remaining Parmesan.